Guacamole Chicken Melt

Isn’t it notable how the easiest dishes once in a while convey the most pleasure to our tables? Well, buckle up, buttercup, due to the fact these days we’re speakme about that last remedy dish that delightfully marries the heartiness of fowl with the zesty freshness of guacamole, all with a kiss of Creole appeal – I’m speaking about Guacamole Chicken Melt. While the actual origins of this dish may be a bit of a culinary mystery, its enchantment is no secret; it’s like that first heat spring day in the Midwest after a long, snowy iciness – certainly clean and oh-so-welcoming!

INGREDIENTS

•  four boneless, skinless poultry breasts
•  two tbsp Creole-style seasoning
•  1 tbsp olive oil
•  1 cup shredded Monterey Jack cheese
•  two ripe avocados
•  1 small pink onion, finely chopped
•  1 tomato, diced
•  1 clove garlic, minced
•  two tbsp lime juice
•  1/4 cup chopped sparkling cilantro
•  Salt and pepper to taste
•  four slices of your preferred bread or four buns, non-compulsory for serving

INSTRUCTIONS

1. Preheat your grill or stovetop grill pan over medium-high heat. While it is getting toasty, let’s discuss chicken. Season these fowl breasts with the Creole-style seasoning so they’re geared up to party.
2. Drizzle olive oil onto the grill or pan and add the chicken. Cook for about 6-7 minutes per facet or till the hen is cooked thru and has these terrific grill marks. No purple in the middle, of us – security first!
3. While the rooster does its thing, it is guac time! Halve and pit the avocados and scoop the goodness into a bowl. Mash it up with a fork, then stir in pink onion, tomato, garlic, lime juice, and cilantro. Season with a pinch of salt and pepper, because, flavor!
4. Once the poultry is completely cooked, sprinkle every breast with a beneficiant quantity of cheese and let it soften into gooey perfection – cowl the grill for a minute if you want to assist the cheese along.
5. Finally, switch every tacky poultry breast onto a plate and pinnacle with a hearty dollop of your sparkling guac. If you are feeling the bun or bread, toast it up and use it as a base for this soften – it’s divine!

Enjoy.

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